Advances in Molecular Gastronomy
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. In the present book, ten typical literatures about Molecular gastronomy published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on Molecular gastronomy. We hope this book can demonstrate advances in Molecular gastronomy as well as give references to the researchers, students and other related people.
Components of the Book:
  • Chapter 1
    Molecular Gastronomy: An Introduction
  • Chapter 2
    New Orientations in Gastronomy Education: Molecular Gastronomy
  • Chapter 3
    Gastronomy: An extended platform for customized nutrition
  • Chapter 4
    Gastromotive dining: Using experiential multisensory dining to engage customers
  • Chapter 5
    Meta-analyses of molecular seafood studies identify the global distribution of legal and illegal trade in CITES-regulated European eels
  • Chapter 6
    Molecular tools for assuring human health and environment-friendly frozen shellfish products in the United Arab Emirates markets
  • Chapter 7
    Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
  • Chapter 8
    Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food
  • Chapter 9
    Screening, optimization and characterization of exopolysaccharides produced by novel strains isolated from Moroccan raw donkey milk
  • Chapter 10
    Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)
Readership: Students, academics, teachers and other people attending or interested in molecular gastronomy.
Sarıoğlan Mehmet
Balikesir University The School of Tourism and Hotel Management, Balikesir, 10100, Turkey

Roisin Burke
School of Culinary Arts and Food Technology, Dublin Institute of Technology, Dublin, Ireland

Khaled Mohammed-Geba
Molecular Biology and Biotechnology Laboratory, Department of Zoology, Faculty of Science, Menoufia University, 32511 Shebin El-Kom, Menoufia, Egypt

and more...
Copyright © 2006-2025 Scientific Research Publishing Inc. All Rights Reserved.
Top